This wealthy bread pudding made within the gradual-cooker has deep chocolate taste, way to a combination of chocolate chips and cocoa powder. The easy strawberry sauce has just two components.
INGREDIENTS
- Nonstick cooking spray
- 1/4 cup butter
- 3 cups whole milk
- 1 cup sugar
- 1 cup semisweet chocolate pieces
- 2/3 cup unsweetened cocoa powder
- 4 eggs, lightly beaten
- 6 cups dry 3/4-inch Italian bread cubes*
- 1/3 cup strawberry preserves
- 1 tablespoon vanilla
- 1 16 - ounce container frozen sliced strawberries in syrup, thawed
INSTRUCTIONS
- Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. Set cooker aside.
- In a medium saucepan, heat milk, sugar and butter over medium heat until very warm but not boiling, stirring occasionally to dissolve sugar. Remove from heat. Add chocolate pieces and cocoa powder (do not stir); let stand for 5 minutes. Add vanilla. Whisk until smooth; cool slightly (about 10 minutes).
- In a very large mixing bowl, whisk together eggs and chocolate mixture. Gently stir in bread cubes. Transfer bread mixture to prepared cooker.
- Cover and cook on low-heat setting about 2 1/2 hours or until mixture is puffed and seems set when gently shaken. Turn off cooker. If possible, remove crockery liner from cooker and place on wire rack. Cool, uncovered, for 30 minutes (pudding will fall slightly as it cools).
- Meanwhile, make the strawberry sauce. In a blender or food processor, puree strawberries with their syrup and the strawberry preserves until smooth. Cover; refrigerate until serving.
- To serve, spoon warm pudding into dessert dishes and serve with the strawberry sauce.
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